Chicken Chimichanga - Urban Meadow

Chicken Chimichanga - Urban Meadow

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Yields

4

Directions

  1. In a pan, heat vegetable oil on medium-high heat
  2. Combine shredded chicken, tomatoes, onion, garlic, chiles, paprika, salt and pepper in a large bowl. Set aside
  3. Prepare rice according to package directions. When done, stir rice and 1½ cups of cheese into chicken mixture. Divide mixture evenly among each tortilla, wrap and place seam-side down in pan for 1-2 minutes until golden. Flip and fry for 1-2 minutes
  4. Top with remaining cheese while still hot. If using, add a dollop of sour cream. Enjoy!

Ingredients

  • 1/2 cup ea onion, chopped
  • 2 ea cloves garlic, minced
  • 1 1/2 cups ea shredded chicken, cooked
  • 3/4 cup ea diced tomatoes
  • 4 oz. ea can green chiles, diced
  • 1/2 cup ea white or Spanish rice
  • 1 tsp ea paprika
  • 1/2 tsp ea Urban Meadow salt and pepper
  • 1/4 cup ea Urban Meadow vegetable oil
  • 2 1/2 cups ea Urban Meadow cotija cheese, or any shredded cheese
  • 4 ea (10inch) flour tortillas
  • 4 tbsp ea sour cream, optional